Effect of pH,sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef |
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| Affiliation: | 1. U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA;2. CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Braganza, Portugal;1. Department of Pharmacology, Facultad de Medicina, Universidad Complutense, Madrid, Spain;2. Department of Research and Development, Nutrafur S.A, Murcia, Spain;3. Department of Food Technology and Nutrition, Universidad Católica San Antonio, Murcia, Spain;4. Nutrigenomic Group, Department Biochemistry and Biotechnology, Universidad Rovira i Virgili, Tarragona, Spain;5. Technological Center of Nutrition and Health (CTNS), TECNIO, CEICS, Reus, Spain |
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